The Art of AureoleCharlie Palmer burst onto the culinary scene in the mid '? 80s fresh out of culinary school and almost immediately earned three stars at the River Caf? from the New York Times. Growing up on a farm in upstate New York, Palmer was raised on quality produce, dairy, and meats, instilling in him a passion for the best ingredients long before it was fashionable. So with an education in classic European cooking, a commitment to hand crafted foods, and a